NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Prepare Ahead

To make your camping or travel as easy as possible and to reduce the number of items to take along you can prepare many dishes or portions of a dish at home.

When mixing ingredients in ziplock bags leave lots of air inside bag when you seal, then gently turn the bag upside down, then right side up, over and over until ingredients are mixed. Or get the kids to help by placing the bag on a table and rolling it from one end to the other until ingredients are mixed.

Ingredients On-Line

Links in bold type can be ordered on-line. If there are several items you'll be ordering you might want to link to the Shopping List at the bottom of this page to do all your ordering at once, rather than item by item.

Italicized links are links to recipes, not to on-line ordering.


Strawberries & Yogurt

Dip whole strawberries into your favorite refined-sugar-free plain or flavored yogurt. Eat with a smile, 'cuz there's no cleanup!

For dinner: place in a large ziplock bag 5 ~ 1-inch-thick steaks, pierced 10 times on each side with a fork, 16 small mushrooms, and 8 green onions, trimmed (set aside greens for the salad).

Add to bag and shake until blended

zest from 1 orange (rub across small holes of grater, stop when reach white pith)
juice from 1 orange(juice orange after removing zest)
1/3 cup extra-virgin olive oil
2 garlic cloves, minced or 1/4 teaspoon garlic powder
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1 tablespoon unfiltered, unpasteurized apple cider vinegar
1/4 teaspoon sea salt


Couscous Salsa Salad

Add the following to 2 cups filtered boiling water

2 cups whole wheat couscous
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch of cayenne pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon sea salt

When couscous has cooled pour into a gallon-size ziplock bag. Seal and place in cooler or refrigerator.

30 minutes before serving use a slotted spoon to the vegetables from 1 ~ 16 ounce container fresh salsa into couscous bag. Add1 cucumber, peeled, seeds discarded, thickly sliced into crescent. Gently manipulate bag to mix. Cut 1 avocado in half, discard pit, chop flesh while still in shell then scoop into couscous bag. Cut 1 lemon into quarters. Squeeze 1/4 lemon over salad. Gently manipulate bag until well mixed. Before serving, taste and adjust seasoning, add salsa liquid if needed.

Red Pepper Open Face Sandwiches

Pre-sliced nondairy cheese is tempting but the taste doesn't even come close to the very-close-to-dairy taste of a block of nondairy cheese. Pepper jack cheese might be too hot for a child's tastebuds - in that case, nondairy garlic herb cheese is a good substitute.

Either roast peppers over the fire the night before or bring along a jar of roasted peppers. This lunch is designed so that there's no need to get a heat source going, but if you have one going anyway toast the bread before drizzling with olive oil.

Drizzle slices of a good whole wheat bread with extra-virgin olive oil, top with 1/4-inch thick slices of nondairy pepper jack cheese and roasted red bell pepper.



Spicy Grilled Steaks Protein

This recipes is intended to serve 4 persons. Thinly slice leftovers and distribute over dressed greens for the next days lunch. This steak is even better if you place the steak in the marinade before leaving on your trip - you can marinate this for up to four days. Place the vegetables in the marinade the morning of the day you'll be grilling them.

Discard the marinade. Thread the vegetables onto skewers. If you'll be using wooden skewers soak them in water for 30 to 60 minutes before skewering the vegetables. Grill the steaks and vegetables on an oiled rack set 5 to 6 inches over glowing coals, 8 minutes on each side for medium-rare. Remove from fire.

Fennel & Pear Salad

Trim the stems, root end and tough outer leaves from 1 large bulb fennel. Slice it in half lengthwise, placing each half cut side down on a cutting board and slice thinly. Core 2 pears and cut into thin wedges.

Arrange overlapping fennel and pear slices on each individual plate, drizzle with Blue Cheese Dressing and garnish with 1 tablespoon pecan pieces per plate (1/4 cup pecan pieces).

Blue Cheese Dressing

Easy method: 1/3 cup storebought blue cheese salad dressing thinned with 1 tablespoon unfiltered, unpasteurized apple cider vinegar or white balsamic vinegar, or make your own:

You'll have enough of this dressing to use for more than one meal.

Puree in blender

1 clove garlic, minced
1/4 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/2 teaspoon Worchestershire sauce
1/2 teaspoon fresh lemon juice
2 dashes Tabasco
2 tablespoons balsamic or unfiltered unpasteurized apple cider vinegar
1/2 cup tofu, creme fraiche, sour cream, or yogurt 
1/4 cup nondairy milk

Pour into a bowl and whisk in

1-1/2 cups refined-sugar-free mayo or soy mayo
1/4 pound blue cheese

Taste and adjust seasoning.

For tomorrow's dinner: Place 4-8 eggs in a pot. Add water to cover eggs. Bring water to boil. Cover and remove from heat. Allow to sit for 20 minutes. Drain and fill with cold water. Place in cooler or refrigerator.

Links to Shopping Lists

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More Camping Recipes

You'll get an entire weekend's worth of camping recipes complete with step-by-step instructions for preparing meals at home to take along or tricks for russlin' 'em up at the camp-site with minimal prep and clean-up, labels, and shopping list, when you subscribe to the Step By Step E-Mail Program . Make sure to indicate that you want "more camping recipes" when you subscribe.

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This site was created by Out Of Your Mind Graphic & Web Design a division of K.C.O. Marketing Services
last revised February 23, 2004
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
Void where prohibited. Keep hands and feet inside the vehicle at all times.